In a large pan, boil potatoes with skin on until they are easily pierced with a fork. Drain and peel.

Put potatoes through a food mill or grate them on the large side of a cheese grater onto a clean work surface.

Combine flour blend and xanthan gum. Add to potatoes and knead dough, forming a mound with a well in the center, like the shape of a bird’s nest.

Break egg in the center (or place egg-replacement paste in center) and add salt, nutmeg and sausage. Knead dough until ingredients are well incorporated. (Depending on what kind of potato you use, your dough may be too sticky to handle. If so, add a little more flour blend after you add the egg.) Dough should be smooth and stay together when rolling. Dust your work surface lightly with flour blend, adding only enough to handle dough.

Divide dough into 4 parts. Roll each part into a long, sausage-like shape about 1½-inches in diameter. With a knife or pastry cutter, cut each long roll into individual dumplings, each about 1 inch long.

Set fork face down on the end of your board. Gently roll each gnocchi over the back of the fork prongs.

Bring a large pot of salted water to boil. Drop in a few gnocchi at a time, only enough to fill the bottom of the pot in a single layer. Gnocchi will soon rise to the surface of the water. Cook for additional 2 to 3 minutes. Remove gnocchi with a slotted spoon to a serving platter.

Cover with Marinara Sauce or your favorite tomato sauce. Serve immediately.